wild rice and pecan salad

7 Oct

Wild Rice and Pecan Salad with Ginger Soy DressingRice salad, like pasta salad, has never really been my thing. I’ve always felt that salad should contain actual leafy greens, (and never be drowned in mayonnaise, but that’s a story for another time).

The star of this recipe is the sauce. If you are anything like me you will have a hard time stopping yourself from standing over the pot dunking pecans in the warm sauce. It is full of colourful, if not leafy, vegetables and there is nothing stopping you from enjoying it at room temperature or warm as a side dish.

This recipe is a pared down version of Planet Organic’s Wild Rice and Pecan Salad with Ginger Soy Dressing (I’ve never looked for star anise but if you have it on hand, more power to you!)

Wild Rice and Pecan Salad

6 cups cooked wild rice/brown rice blend
1/4 cup green onions, thinly sliced
3/4 cup pecan pieces, toasted
2 bell peppers, sliced (red, yellow or orange)
3/4 cup ginger soy dressing
craisins to garnish

Cook and cool the rice. While rice is cooking, crush and toast the pecans, and chop the bell peppers and green onions. Prepare the dressing, as follows, and combine.

Ginger Soy Dressing

1/2 tbsp vegetable oil
1/2 tbsp sesame oil
1 tsp minced garlic
1 tsp minced ginger
1/2 cup gluten-free tamari soy sauce
1/4 cup honey
2 tbsp water
1/2 tbsp water
1 tsp cornstarch

Heat vegetable oil, sesame oil, ginger and garlic over medium heat. Cook 2-3 minutes. Add tamari soy sauce, honey, and 2 tbsp water. Bring to a boil. Reduce heat and simmer 10 minutes. Whisk together 1/2 tbsp water with cornstarch and add to sauce. Simmer until sauce thickens slightly. Remove from heat and cool. This version will make exactly 3/4 cup of the sauce, which is what I use on the salad.

Shopping tip! Buy giant bags of walnuts and pecans from Costco (usually around $12 for a 3 lb bag). There is no wheat warning on their Kirkland brand and they stay fresh for months in the freezer. I use them in baking, as a snack and as a protein component for salads.

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